Farm-to-Table Experience:
Join us for an outdoor on-the-farm dinner featuring locally grown ingredients at Fifer Orchards in Wyoming, Delaware. In 1919, Charles Frederick Fifer settled his family on this very spot and began farming fruits and vegetables. This dinner will feature delicious comfort foods that will harken back to the days of the old...with a modern flair. 
The evening includes:
-Locally sourced menu including: appetizers, buffet-style dinner & seasonal desserts prepared by Chef James & Chef Bill in our Farm Kitchen.
-Unlimited beverages - Iced Tea, Local craft beer (Dewey Beer Co.), Wine, Coffee & Water 
-Live music (May 25 - Roy Voshell * June 22 - Joey Fulkerson * July 27 - Roy Voshell * Aug 24 - Joey Fulkerson)
-Farm tours will be available via tractor & wagon prior to the dinner.
-The entire experience is $109 per ticket (one ticket needed per person).
Please note:
-The entire event will take place outdoors in a grassy area under a large tent.
-Attire is comfortable. This is a rustic farm dinner and not formal.
-Seats are very limited for each event. Tickets are available in advance (online only).
-Age 21+
Please note! All menus are subject to change based on product availability.
*There is not a separate vegetarian menu, however, vegetarian options are indicated with (v) below.*

Highlights for dinner menu #2 (June 22): Spread boards w/ assorted breads (v), blueberry summer salad (v), smoked top round w/ blueberry chimichurri & herb infused au jus, blackened tuna steaks w/ roasted garlic cream sauce, Summer vegetable ratatouille (v), lobster macaroni & cheese with white truffle oil, brown butter roasted fingerling potatoes (v), braised cabbage, kale & carrots (v), cremini mushroom and pea rice pilaf (v), blueberry & lemon chiffon trifle dessert (v). 

Highlights for dinner menu #3 (July 27): Spread boards w/ hot honey butter spread, jalapeno and lime hummus, peaches and cream spread (v), peach caprese salad (v), braised short ribs, roasted stuffed porchetta, parmesan and garlic sweet corn ribs (v), summer vegetable sauté (v), seafood alfredo, twice baked potatoes, pineapple rumchatta short cakes (v).

Highlights for dinner menu #4 (August 24): Spread boards w/ honey butter spread, peach jam spread, bacon and garlic cheese spread, roasted beet salad (v), braised chicken thighs with peach marsala, smoked brisket with bacon BBQ sauce, au gratin potatoes (v), rainbow baby honey and harissa glazed carrots (v), green bean almondine (v), grilled eggplant with tahini, pine nuts and pomegranates, peaches and cream dessert (v).